Slow Cooker Corn Chowder, Betty j Fielder Theis

Ingredients

• 2 large carrots chopped
• 1 large onion chopped
• 4 potatoes chopped
• 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn

          use fresh corn off the cob, 64 oz.  It is said you will get 3/4 cup / ear.  Sub

          for both fresh and cream corn here. 

• 2 16 oz cans of creamed corn
• 4 cups of water OR chicken broth
• 1 lb bacon cooked and crumbled

            Sub Canadian Bacon, similar size

• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1 12 oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter optional

• Add jalapeno peppers chopped to taste.

Instructions

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. Add just enough water or chicken stock to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. 
   Stir into slow cooker along with butter 30 minutes before serving
5. Taste and adjust seasoning with salt and pepper to taste.

Sizes of canned corn may vary between 14-16oz.

slow cooker beef brocolli

Ingredients

• 1½ lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consumme or beef broth
• ½ cup low sodium soy sauce
• ⅓ cup dark brown sugar
• 1 tbsp. sesame oil
• 3 garlic cloves minced
• 2 tbsp cornstarch
• Frozen Broccoli Florets, about 3 cups (I used one 14 oz bag)
• White or brown rice, cooked

Instructions

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don't want to cook the beef too long or it will start to shred.
4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. I added the broccoli in at this point so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don't want to add the broccoli until the very end or it will be mushy.
5. Serve over white rice.

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.